Dane County Farmers' Market eNewsletter |
Saturday, October 25, 2008 |
Variety from the Bee Charmer, Mary Celley (Located on W. Main) --Photo by Bill Lubing
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This Week ... |
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 Dear DCFM Enthusiast,
If the plentitude that was available at this past Wednesday's market is any indication, we should have a colorful, bountiful choice of fresh farm produce at this Saturday's market. You would never know we're almost to November by the wonderful assortment available on Wednesday, where the market hosts but a fraction of the number of vendors found at the Saturday market.
Many of your favorite vendors will finish out the season on November 8, the last outdoor market of the season. Beginning on November 15 the market moves indoors to the Monona Terrace Convention and Community Center. In the meantime, from the root vegetables, squashes, pumpkins, and cranberries to frosted spinach, broccoli, arugula and more, there will be plenty to choose from at this week's market!
Take care and I'll see you at Market!
Bill Lubing bill@dcfm.org
Photo: Mary Carpenter appears to be listening to the quiet voice of an heirloom tomato in the photo above. --Photo by Bill Lubing
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Meet the Producer: Murphy Farms
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Tom and Sally Murphy of Murphy Farms (Located on S. Carroll. --Photo by Bill Lubing Tom and Sally Murphy arise at 2:00 am early Saturday morning. They pack up their cheese goods and fresh bakery, hitting the road so they can arrive at the DCFM by 5:00, where in addition to selling, Tom is a line captain. "We get home after 4 pm on Saturday and by the time we get everything unpacked, put away, and cleaned up it's time to milk the cows again. So a lot of times it's 7 or 8 pm on Saturday night after I've be up since 2 am," Tom tells us. One might think that after 16 years at the market the couple might be getting just a wee bit tired of this routine. Think again. "It doesn't bother me," says Tom. "I really enjoy it."Hailing from the Soldiers Grove, WI Area, Tom has more than a little history on the family farm where he was born and raised. "We have a sixth generation farm," he notes with calm pride. "My dad was born and raised there and his dad and his dad." The couple's grandchildren round out the generations. The Murphy's farm consists of 100 acres of pasture and 150 acres of hay. "We have 20 milk cows, 45 beef cows, and we incorporated a bakery business into the farm that has helped save it. We built a building on the farm for the bakery. It has a walk-in cooler and everything we need." Sally is the baker in the family, arising at 4:00 am for a day of baking on those days the couple is not at market. Sally makes everything herself. Using real butter and eggs, all of her baking is from scratch. She makes 13 kinds of nut breads, muffins that are loaded with fruit, and bars that taste completely homemade. The Murphy's baked goods contain nothing artificial and arrive at market extremely fresh. In addition to the baked goods, the Murphys bring fresh cheese curds and cottage cheese made from their milk with the occasional hard cheese. Tom says they have a large base of regular customers who buy their cheese products. Concerning the 90 mile trip from their farm to the DCFM, Tom says, "I don't dread the trip at all." And what about the long hours? "It doesn't bother me," he says. "I really enjoy it." And after 16 years, how does the couple feel about the market? "We enjoy it. We enjoy the people. We enjoy the vendors," Tom says. "And I like all of the fresh food the farmers sell. I think that's the key for everybody. Everyday everything is so fresh."We agree about the fresh appeal of the market, Tom. And for some of the truly freshest tastes at the market, stop by Tom and Sally's stall for their heaven sent bakery and cheese products. They sell at both the Wednesday and Saturday markets. For More InformationMurphy Farms 608-872-2152
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Recipe: Chef Joel Girard's Butternut Squash Bisque
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This soup is rich, filling, and flavorful ... yet easy to make
It's been a while since we've featured a recipe from Chef Joel Girard. This beautiful seasonal bisque more than makes up for his absence. Unlike many soups, this one is full-bodied and flavorful right after making. It's easy to make in big batches and freezes well. Stock up on those butternut squashes, plan a "soup session" in the kitchen, then set some aside for the coming cold of winter. Nice accompaniments are Renaissance Farm Spicy Thai Pesto and Sugar River Country Bakery Chive and Cheddar Scones. Yummy!
Chef Joel's Butternut Squash Bisque
- 1 large butternut squash, roasted at 350 degrees until done
- 1 large leek, sliced (white part only) and sauteed
- 2 large cloves garlic smashed and cooked with the leek
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp rosemary
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- In a large pan cook the leeks, garlic and all the spices until the leek is golden.
- Add in cooled squash.
- Cook all together until the squash falls apart.
- Add the cream.
- Stir until smooth with a whisk.
- Place in bowl and add 1 dollop of pesto in the middle to serve.
- Suggested accompliment is Sugar River Bakery Chive and Cheddar Scones.
Photos by Bill Lubing.
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At Market This Week |
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We strive to keep this list as accurate as possible. We probably missed an item or two that is at the market or listed an item as available when it is not. Please use this as a general guide to what's at the market this week.
From root vegetables to greens, there's plenty to choose from at the market this week. The light frost kissing the fields of some of our farmers enhances the flavor of spinach, broccoli, arugula, and other greens. Try some of the heirloom potatoes that we're seeing in a number of colors. As of Wednesday there were still tomatoes, raspberries, and cut flowers.
Bakery
Biscotti Cheesebread Cinnamon Rolls Flatbreads Focassia
Gluten-free Bread
Granola Homemade Cheesecake Panettone Pastries Pies
Scones Sourdough Bread Specialty Bread
Plenty of tomatoes at Don's Produce (Located on W. Main) --Photos by Bill Lubing Condiments/Dressings /Oils/Seasonings
Chili Oil Chili Vinaigrette and Vinegar Fresh and Dried Herbs Herb Vinaigrette Homemade Salad Dressings Honey Horseradish Infused Salts and Oils Jams and Jellies Maple Syrup Pepper Ristras Pepper Seasoning Pesto
Dairy
Cheese Curds Cow's Milk Cheeses Goat's Milk Cheeses Cottage Cheese Sheep's Milk Cheeses
Fresh Cut and Dried FlowersOver 100 varieties of cut flowers, in single stem, bouquets or loose for you to make your own bouquet.
Fruits Apples Apple Cider Cranberries Melons Raspberries
Live Plants
Asters Hanging Baskets Mums Nursery Stock Prairie Plants Woodland Plants
Meat/Fish/PoultryBison Chicken Emu Fresh Farm Eggs Fresh and Smoked Trout Grass and/or grain fed Beef Lamb Ostrich
Pastured and Unpastured Pork
Rabbit Venison
There's more than apples to be found at Ela Orchard. (Located on N. Carroll) --Photo by Bill Lubing Miscellaneous
Dried Decorative Gourds Gourmet Hand-made Candy Homespun Wool Mushrooms
Nuts/Seeds/Legumes Hickory Nuts - Shelled Hickory Nut Shells
Walnuts
Starch Fresh Pasta
Kohlrabi
Popcorn Potatoes Sunchokes (Jerusalem Artichokes)
Sweet Potatoes Winter Squash Zuchini Squash
Barter anyone? When it comes to cheese curds Forgotten Valley Cheese has a perfect record. (Located on E. Main) --Photo by Bill Lubing Vegetables Arugula
Beans Beets Bok Choi
Broccoli
Burdock Cabbage Califlower
Carrots Chives
Cilantro
Sweet Corn
Waves of produce. --Photo by Bill Lubing
Cucumbers
Edemame Eggplant Escarole
Fennel
Fresh Salad Greens Garlic
Green Beans
Green Onions
Hakurai Haricots Verts Jumbo Flat Italian Beans
Lettuce Mix Microgreens Nasturtium Blossom
Parsnips Radishes Red Leaf Lettuce
Red Dandilion Greens
Salad Mix Savory Snap Peas Snow Peas
Sorrel Spanish Black Radishes Spinach Tomatoes
Tomatillos Turnips
Vermont Cranberry Beans Yellow Wax Beans
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Market Information |
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Maybe no frills, but beautiful none the less from In the Garden. (Located on N. Carroll). --Photo by Bill Lubing
Saturday Outdoor Market Schedule Last Market Nov. 8
Date: Every Saturday during the Summer and Fall
Hours: 6:00am to 2:00pm
Where: Downtown Madison on the Capitol Square
Wednesday Outdoor Market Schedule Last Market Nov. 5
Date: Every Wednesday during the Summer and Fall
Hours: 8:30am to 2:00pm
Where: 200 Block of Martin Luther King Blvd.
Parking
Questions About the Market?
If you have any questions about the market or the vendors, please contact the market manager, Larry Johnson, at 608-455-1999 or email him at larryj@dcfm.org. The DCFM website provides much information as well.
Dane County Farmers' Market Volunteer Opportunities Please contact Ruth Miller at fern_gulley@hotmail.com for information about volunteering at the market breakfasts (winter months only) or during the outdoor market at the information booth. It's fun, rewarding, and really appreciated by the market-going public.
Friends of the DCFM
For information on volunteering for any educational projects and programs on the Square or becoming a member of Friends of the Dane County Farmers' Market contact Barbara Martin at barbforfriends@yahoo.com.
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Looking Ahead ...
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Have you ordered your Thanksgiving turkey yet? How about that ham? Are you all set for seasonal decorations? If not the DCFM continues to offer a broad assortment to choose from.
You'll notice (or maybe not) that the newsletter is a little narrower this week. If this makes things better or worse for you, please let me know by emailing me at bill@dcfm.org. It took a little bit of a battle and a little bit of compromise before the computer and I began to see eye to eye.
Anyway, it's too nice a time of the year to be sitting behind the desk. This Saturday's market promises to be a wonderful one. Until next week ...
Sincerely
Bill Lubing DCFM bill@dcfm.org
Photo: (left to right) Chef Joel Girard with Glenn and Kathy Clark of Sugar River Country Bakery. (Located on S. Carroll and at the Wed. Market.) --Photo by Bill Lubing
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